Peaches N Cream Cobbler Pie Recipe 455 Food

PEACHES N' CREAM COBBLER PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°. Spray a springform pan with nonstick spray, or butter it well. In a large bowl combine flour, baking powder, salt, Jell-O pudding, butter, egg, milk, and vanilla. Beat with a hand mixer for about 2-3 minutes until thoroughly mixed and smooth. Pour into pan. Gently place peach slices in batter. You can use as many as you like and place them however you wish I like to place them in a circular form. Sprinkle with brown sugar. Set aside. In medium bowl, use a hand mixer to blend the cream cheese, sour cream, sugar, and reserved peach juice until smooth. Spread evenly over the peach layer leaving about a 1-inch space around edge of pan. Mix the cinnamon and sugar, and sprinkle over the top. Bake for about 30-40 minutes. The middle of the pie won't be completely firm (it will jiggle a bit when you shake the pan), but will firm up as it cools. Cool and refrigerate for a few hours until ready to serve. Serve with whip cream or vanilla ice cream.

PEACHES 'N' CREAM COBBLER

Steps:

• Position rack in the center of the oven and preheat to 400°.
• Meanwhile, in a large bowl, combine the peaches, 1/4 cup sugar and 2 tbsp flour, toss well.
• In another large bowl, whisk together the remaining 1 1/2 cups flour, cornmeal, 1/3 cup sugar, lemon zest, baking powder, baking soda and salt.
• Set aside 1 tbsp butter to soften @ room temperature. Rinse your hands with cold water and dry them (this is to keep them cool when you grate the butter).
• Grate the rest of the stick of butter on the large holes of a box grater; toss with the flour mixture, refridgerate.
• Use the reserved 1 tbsp butter to grease a shallow 9"x13" baking dish. Transfer the peach mixture to the dish, cover snugly with foil and bake for 20 minutes.
• About 5 minutes before the baking time is up, drizzle 1 1/4 cups heavy cream into the flou-butter mixture and stir lightly with a fork until just combined.
• Uncover the peaches & distribute the biscuit mixture on top in clumps, covering as evenly as you can. Bake until the top is nicely golden and the peaches are bubbling, 20 to 25 minutes. Let cool for at least 30 minutes before serving.
• While the cobbler cools, whip the remaining 1 1/4 cups cream and 4 teaspoons sugar until barely stiff; refridgerate until ready to serve. Spoon the slightly warm cobbler onto plates and dollop the whipped cream on top.

PEACHES 'N CREAM PIE

Steps:

• Pre-heat oven to 450 degrees.
• Prepare pastry.
• Stir together sugar and flour.
• Spread half the mixture in pastry-lined pie pan.
• Place peach halves cut side down on sugar.
• (Overlap halves if necessary).
• Sprinkle remaining sugar mixture over peaches.
• Pour cream over peaches, sprinkle with cinnamon.
• Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning.
• (Remove foil last 15 minutes of baking.) Bake 10 minutes.
• Reduce oven temperature to 350 degrees and bake 30 to 35 minutes longer.